It’s zucchini time! If you have non-zucchini lovers in your household like I do, these muffins can help you get rid of all that zucchini PLUS, get them to eat their veggies and ask for more!

  • 1 1/2 heaping cups grated zucchini

  • 1 tsp vanilla

  • 1 cup raw or organic cane sugar

  • 1 tsp baking powder

  • 1 tsp baking soda

  • 1/4 cup avocado, or melted coconut oil

  • 1/2 cup applesauce (I made my own by sautéing apples with a little coconut oil and a little raw sugar to caramelize)

  • 2 flax eggs (2 Tbsp flaxseed meal + 5 Tbsp water).

  • 1/2 tsp cinnamon

  • 2 1/4 cups whole wheat flour

  • 1/4 cup oats

  • 1 tsp salt

VEGAN CREAM CHEESE FROSTING

  • 4 Tbsp  softened vegan butter (Earth Balance)

  • 2 1/2 cups powdered sugar 

  • 4 oz vegan cream cheese (Tofutti)

  • 1/4 tsp vanilla extract

Instructions

  • Preheat oven to 300 degrees F (148 C) and prep your muffin pan with a swathing of coconut oil.

  • Prep your flax egg mixture and set for 5min. Add in and whisk together sugar, oil, applesauce, eggs, and zucchini in a large bowl, then add vanilla, baking soda, baking powder, salt and cinnamon. Add oats and then slowly mix in flour.

  • Pour or dollop batter into your muffin tins and bake for 20 minutes or until muffin edges are golden brown.

  • Cool your muffins and in the meantime you can prep the frosting by beating vegan butter and cream cheese together, add vanilla mixing well. Add powdered sugar slowly without making a mess until you reach a thick enough consistency and sweetness.

  • Frost the muffins once they’re cooled completely and serve at room temp. .

  • Freezer-friendly!

Notes

Carrots can be used instead of zucchini and you can add nuts if you have them. I have made these with a blend of whole wheat and oat flour with great results!

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